Root Vegetable Sticks with Roasted Garlic Dip

Oven-crisp and lightly seasoned, roasted root vegetables make for a healthful appetizer option that won't overpower the other foods served. Roasting the garlic for the bean dip helps mellow its flavor so that it pairs with light-bodied wines as well as heartier vintages.

Preparation

1. Preheat oven to 450°F. Toss carrots and beets with 11/2 Tbs. oil. Season with salt and pepper, if desired. Spread in single layer on baking sheet. Trim papery top from head of garlic just to cloves. Wrap in foil, and set in corner of baking sheet. Roast vegetables and garlic 25 minutes, or until carrots and beets are tender, but not soft, and garlic packet feels soft when lightly squeezed. Remove baking sheet from oven, open foil packet around garlic, and cool vegetables and garlic.